Easy Flaky Pie Crust (9 inch)
(this is just for the bottom crust; for a double crust pie, you need to double this recipe)
1 c flour
5 tbsp + 1 tsp cold diced butter
1/4 c cold water
1. Put flour in kitchenaid mixer. Mix on medium.
2. Add diced butter, one piece at a time. Mix on high.
3. Add water, very slowly. At a trickle. You might not have to use all the water. Just add water until the dough forms a loose ball and circles around the kitchenaid.
4. Wrap dough in clingwrap. Fridge at least 1 hour before using. I’d fridge it overnight.